It’s been years since I made an artichoke dip, but with hosting a Super Bowl party last weekend and the chilly weather I thought what a perfect opportunity to revamp my old favorite. Continue reading Baked Green Chile Artichoke Dip
What’s prickly on the outside, but tender and buttery on the inside? An artichoke, of course. Artichokes are one of my all-time favorite vegetables. And yes, I do end up dunking mine in a whole lot of butter most of the time, but on occasion I have turned these little flowers into a meal by stuffing them with what else…stuffing!
It’s the perfect solution to what to do with leftover stuffing, if you end up with any, that is. Once you have the stuffing cooked, just pry open your prepared artichoke and fill the leaves to the brim and bake it off. Pretty simple and a wholle lot of fun for the kids (and grown ups) to eat.
4 medium-sized fresh artichokes, with stems and leaves trimmed
1 1/3 cups of leftover stuffing (click here for my Bacon Apple Stuffing)
1/4 cup shredded mozzarella cheese (optional)
1. Heat the oven to 350 degrees.
2.After trimming the artichokes, pull the lower two or three layers of leaves out and down a bit so that you can shove in the stuffing. You’ll end up breaking a few of the leaves, but that’s okay. Just make sure they all stay attached or it will end up pretty messy.
3. With a small spoon nudge in about a tablespoon of stuffing on each leaf. Try to use about 1/3 of a cup of stuffing per artichoke. If you like cheese, a tablespoon of mozzarella over each is a nice touch too.
4. Once stuffed place them in a dutch oven (or a deep casserole dish) with about an inch of water at the bottom.
5. Then bake at 350 degrees for 30-40 minutes, until leaves will be easy to pull.